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Mmmmm, radishes.

I disliked radishes as a kid because the flavor was too strong for me. Now that I'm in my (late!) twenties and half of my taste buds have been scalded away by pizza cheese, I thought I'd give them another chance, especially because Dan might enjoy the spice and discover a new veggie that he's able to eat.

They're still incredibly spicy to me, so much that they nearly made me sneeze as I chewed up a slice of raw radish. However, thanks to a recipe I found in Jack Bishop's Vegetables Every Day, I discovered that roasting them helps to soften them and mellow out the spice.

Recipe, with substitutions for what I had: I took 10 adorable little radishes, wash 'em, nip off any icky ends or brown spots, and cut each in half. I put them in a small glass baking pan, tossed them with a tablespoon of olive oil and roasted them at 425 for 25 minutes. Meanwhile, I toasted up some sesame seeds in a dry skillet. When the radishes were done, I added a few splashes of soy sauce, the toasted seeds and five thinly-sliced baby green onions (it was supposed to be 2 scallions, but mine never grew that big). The result was REALLY tasty and went well with chicken.

I'm really enjoying that book! It helped me add asparagus to a magical chicken pasta dish earlier this week. Beets are next on my list to tackle. ^_^



( 2 comments — Leave a comment )
Dec. 11th, 2009 12:29 am (UTC)
I love radishes. They're great raw with ranch, thought that makes them a bit less healthy. O_O
Dec. 14th, 2009 04:08 am (UTC)
Thanks for an idea for my christmas list! I think I eat about 8 vegetables total. =P
( 2 comments — Leave a comment )

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